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Favorite Seasoning for Fried Eggplant?
Posted on 3/19/25 at 8:35 pm
Posted on 3/19/25 at 8:35 pm
Since somebody posted a LINK to this video a while ago, I have used her technique with great success.
I am OK with Tony's on fried shrimp, but what seasoning do you like for eggplant? Tony's on eggplant isn't all that good.
I am OK with Tony's on fried shrimp, but what seasoning do you like for eggplant? Tony's on eggplant isn't all that good.
This post was edited on 3/19/25 at 8:38 pm
9
Posted on 3/19/25 at 8:57 pm to Stadium Rat
Salt and pepper. I like either floured or Italian bread crumbs.
Posted on 3/19/25 at 9:00 pm to Stadium Rat
Immediately after removing fried eggplant from hot oil, I place on a cooling rack and lightly sprinkle crawfish boil seasoning on top. You don’t need much to season the eggplant.
Posted on 3/19/25 at 9:03 pm to mtcheral
quote:
Salt and pepper. I like either floured or Italian bread crumbs.
That's my go-to when frying eggplant. I do use a little egg wash to moisten the eggplant before hitting it with Italian bread crumbs.
In the summertime I like to occasionally fry fresh vegetables from my garden and that includes Ichiban Eggplant, Yellow and Zucchini Squash, Okra, Green Tomatoes and some Green Beans.
Posted on 3/19/25 at 9:05 pm to Got Blaze
quote:I thought of that and I'll try it next time.
crawfish boil seasoning
Thanks GB!
ETA:
GB, you ever tried your fajita seasoning on shrimp or other food?
This post was edited on 3/19/25 at 9:08 pm
Posted on 3/19/25 at 9:26 pm to Stadium Rat
Customers and I use my fajita seasoning on chicken, steak, and shrimp. Pic of my steak fajitas
Posted on 3/19/25 at 9:37 pm to Got Blaze
OMG!
Posted on 3/20/25 at 8:09 am to Stadium Rat
I was watching an episode of "Jacques Pepin" one night and he did something interesting with an Ichiban Eggplant, the cylindrical ones about the diameter of a nice cucumber and near 10 inches long.
He laid it on his cutting board and started slicing it in about 5 or 6 strips lengthwise starting about 1 1/2 inches from the stem end and fanned it out so it looked like one of those folding fans.
He then dipped it in an egg wash and then dredged it through some seasoned flour to coat and fried it in hot oil until crispy. Once done he laid it on a wire cooling rack to drain.
I grow Ichibans in my summer garden and will try this technique when they come in. I usually just halve them, hit them with olive oil and seasoning and grill them with other vegetables for a dinner side dish.
He laid it on his cutting board and started slicing it in about 5 or 6 strips lengthwise starting about 1 1/2 inches from the stem end and fanned it out so it looked like one of those folding fans.
He then dipped it in an egg wash and then dredged it through some seasoned flour to coat and fried it in hot oil until crispy. Once done he laid it on a wire cooling rack to drain.
I grow Ichibans in my summer garden and will try this technique when they come in. I usually just halve them, hit them with olive oil and seasoning and grill them with other vegetables for a dinner side dish.
Posted on 3/20/25 at 9:44 am to Stadium Rat
Powdered sugar
Posted on 3/20/25 at 10:25 am to Stadium Rat
quote:
Since somebody posted a LINK to this video a while ago, I have used her technique with great success.
I posted it. It's a great method for frying eggplant and other vegetables. I usually just use salt and pepper. I love the flavor of eggplant, so I don't like to bury it in too much. Occasionally, I'll use Nature's Seasoning which is one of my favorite pre-mixed seasoning. I rarely use Tony's or any other Cajun type seasoning any more. I tired of the taste of those.
Sometimes, we dip the fried eggplant in a little Cousin's Creole Tomato Dressing.
If you want to go Italian with it, you could use Italian seasoning and dip in marinara sauce if you want a sauce.
Posted on 3/20/25 at 11:23 am to Y.A. Tittle
I'll do half of them in sugar, and the rest is good like they are from my salt and pepper flour dredge.
This post was edited on 3/21/25 at 10:41 am
Posted on 3/20/25 at 11:47 am to Churchill
I find the powdered sugar works best on eggplant that already have a bit of a salt and pepper in the dredge/breading before frying. I don’t think you would want no salt and pepper.
Posted on 3/20/25 at 12:13 pm to Y.A. Tittle
Anyone air-fry eggplant?
Posted on 3/20/25 at 1:44 pm to Stadium Rat
Just salt and pepper on the eggplant, but I serve it with a marinara/parmessan dip that I heavily season with garlic, italian seasoning, and red pepper flakes.
Posted on 3/20/25 at 7:13 pm to Stadium Rat
I slice it very thin with a hand peeler, salt and pepper and fry @ 350 until golden brown
Eat this every Sunday as an appetizer before pasta. It pairs well with a shaving of parmigiano reggiano or a dip in the red gravy
Growing up my mother would always cut it thick. Ive always preferred it thinly sliced
Eat this every Sunday as an appetizer before pasta. It pairs well with a shaving of parmigiano reggiano or a dip in the red gravy
Growing up my mother would always cut it thick. Ive always preferred it thinly sliced
This post was edited on 3/20/25 at 7:19 pm
Posted on 3/21/25 at 4:15 pm to Stadium Rat
Zatarain's seasoned fish fry and mustard batter. Mm.
Posted on 3/22/25 at 12:04 pm to Stadium Rat
I like Italian seasoning
Posted on 3/22/25 at 1:20 pm to LRB1967
Essence
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